Inspired by Osteria Francescana's iconic 'This Little Piggy Went to Market,' this recipe simplifies the fine-dining concept of exploring different pork preparations into a delightful and approachable home-cooked meal.
Prep: 45 min Cook: 2 hours 15 min 4 servings
Ingredients
1 lb boneless pork belly, skin on (if possible, ask butcher to score)
1 lb pork tenderloin
1/2 lb ground pork
2 tbsp olive oil, divided
1 large yellow onion, chopped
4 cloves garlic, minced, divided
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 cup dry white wine (e.g., Pinot Grigio)
2 cups chicken broth
1 tbsp apple cider vinegar
2 large parsnips, peeled and chopped
1/2 cup heavy cream
2 tbsp unsalted butter
1 large Granny Smith apple, cored and diced
1/2 cup dried figs, stemmed and roughly chopped
1/4 cup red wine vinegar
2 tbsp brown sugar
1/2 tsp fennel seeds
Salt and freshly ground black pepper to taste
Instructions
1
**For the Crispy Pork Belly:** Pat pork belly dry. Score the skin deeply with a sharp knife, without cutting into the meat. Season generously with salt and pepper. Heat 1 tbsp olive oil in a Dutch oven or oven-safe pot over medium-high heat. Sear pork belly skin-side down for 8-10 minutes until deeply golden and crispy. Remove belly, pour out excess fat (reserve 1 tbsp for ground pork). Add chopped onion and half of the minced garlic to the pot, sauté for 5 minutes until softened. Deglaze with white wine, scraping up any browned bits. Add rosemary, thyme, chicken broth, and apple cider vinegar. Return pork belly to the pot, skin-side up. Bring to a simmer, then cover and transfer to a preheated oven at 300°F (150°C). Braise for 1.5 - 2 hours, or until very tender. Remove pork belly, let cool slightly. Strain the braising liquid into a small saucepan and reduce over medium heat until thickened into a light jus. Keep warm.
2
**For the Parsnip Puree:** While pork belly braises, place chopped parsnips in a medium saucepan, cover with cold water, and season with a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until very tender. Drain well. Transfer parsnips to a blender or use an immersion blender. Add heavy cream, 1 tbsp butter, and blend until smooth. Season with salt and pepper to taste. Keep warm.
3
**For the Apple & Fig Compote:** In a small saucepan, combine diced apple, chopped figs, red wine vinegar, brown sugar, and 1/4 cup water. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until apples are tender and liquid has reduced to a syrupy consistency. Season with a pinch of salt. Keep warm.
4
**For the Seared Pork Tenderloin:** Pat pork tenderloin dry. Season generously with salt and pepper. Heat 1 tbsp olive oil in a cast-iron skillet or oven-safe pan over medium-high heat. Sear tenderloin on all sides until golden brown, about 2-3 minutes per side. Transfer skillet to the 375°F (190°C) oven (after removing pork belly, or use a separate oven if available) and roast for 10-15 minutes, or until internal temperature reaches 140-145°F (60-63°C) for medium-rare. Remove from oven, tent with foil, and let rest for 5-10 minutes before slicing.
5
**For the Ground Pork Crumble:** In a small skillet, heat the reserved 1 tbsp pork belly fat (or 1 tsp olive oil) over medium heat. Add the remaining minced garlic and fennel seeds, cook for 1 minute until fragrant. Add ground pork, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Drain any excess fat.
6
**Assembly:** Slice the rested pork tenderloin into thick medallions. Cut the crispy pork belly into desired portions. On each plate, spoon a generous dollop of parsnip puree. Arrange tenderloin medallions, crispy pork belly, and a spoonful of ground pork crumble. Drizzle with the reduced pork jus and spoon some apple & fig compote alongside. Garnish with a fresh sprig of thyme or rosemary if desired. Serve immediately.
Love this recipe?
Sign up to save, customize, and cook with AI assistance.
